Raw Mini Carrot Cakes (paleo, nut free gluten free, dairy free, AIP compliant)

Mini Raw (Nut Free) Paleo Carrot Cakes

Raw Mini Carrot Cakes (paleo, nut free gluten free, dairy free, AIP compliant)

Mmmm…I love love love love carrot cake. What I don’t love is the amount of time it takes to make them and the amount of nuts used in almost every single gluten free carrot cake recipe on the web. When I found a raw carrot cake recipe, I thought I could play around with it to omit the nuts, and make it AIP compliant. I did…and holy canoli, this one was a hit – with my gluten free people as well as my not-so-health-concerned friends!

Here’s my inspiration for this one…http://paleogrubs.com/gluten-free-carrot-cake-bites

AIP Compliant Raw Carrot CakesFor the cakes:
10 medjool dates, pitted
1 pound shredded carrots
1 cup roasted plantain chips (no canola oil….don’t forget)
3/4 cup coconut flakes
1 1/2 TBSP coconut oil
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp mace (or nutmeg if not AIP)

For the Cinnamon Frosting:
3/4 cup Red Palm Shortening
1/3 cup maple syrup
1/2 Tbsp coconut flour
1 tsp vanilla (optional, omit for AIP)
2 Tbsp arrowroot powder
1/2 tsp cinnamon
tiny pinch of sea salt
20 drops of English Toffee Liquid Stevia– optional (omit for AIP)

To make the cakes, blend everything except the carrots in the food processor until well combined. Add the carrots and pulse until everything is blended and chopped nicely. Spoon out into lined muffin tin. Make sure to press down so that they will hold together.

To make the frosting, dump everything in a bowl and use a hand mixer to blend well. Transfer to a piping bag, scratch that (who are we kidding here) a ziplock baggy, cut an edge with good scissors and pipe the frosting in circles to look pretty. You should have extra frosting, no judgement if you pipe it into your mouth…

Refrigerate for at least an hour to allow the cakes to set up, but overnight works too.


Chocolate Peanut Butter Cheesecake {low-carb, gluten-free, grain-free}

Peanut Butter Cheesecake {low carb, nut free, gluten free, keto, primal}
Peanut Butter Cheesecake {low carb, nut free, gluten free, keto, primal}

Peanut Butter Cheesecake {low carb, nut free, gluten free, keto, primal}

Woohoo, this is so good! Serve it as is, or take it over the top by adding the ganache at the end.

Chocolate Cheesecake Crust
1/3 c pork rinds
2/3 c coconut
3 Tbsp chia seeds
4 Tbsp coconut oil or butter
1/3 c cocoa powder
1/3 c xylitol or erythritol

Mix everything together with your hands in the bottom of a foil-wrapped springform pan, either 10 or 12 inch. Smush it down well and evenly. Set aside to make the filling.

Peanut Butter Cheesecake Filling
3 8oz packages of cream cheese
2/3 cup creamy peanut butter
1 1/3 cup unsweetened yogurt
1/2 c erythritol (or xylitol or sugar)
1 tsp better stevia
1/2 tsp english toffee stevia
3 eggs
3 egg yolks
2 Tbsp vanilla

Preheat oven to 400, with an oven safe bowl filled with 2-3 cups of water in it. (This is the ghetto water bath…)

If you have a blender – throw everything in and blend until it’s smooth.
If you are using mixers – let your cream cheese come to room temp and then blend it until it’s smooth. Add remaining ingredients, blending well after each addition.

Pour batter into prepared crust and then drop it carefully on the counter a few times (from a few inches up) to allow the air bubbles to rise to the top.

Put cheesecake in 400 degree over and immediately and turn oven down to 325. Bake 1 hour, or until set. Turn oven off and leave cheesecake in for another 30 minutes. {Because you are using a ghetto water bath, the cheesecake will crack. This is ok, because we’re going to cover it up with ganache…) Remove from the oven and allow to cool completely before adding the ganache. (below)

Chocolate Peanut Butter Ganache
1/2 cup coconut oil or butter
1/4 cup peanut butter
20-30 drops vanilla stevia
3 Tbsp raw cacao powder or 2 Tbsp cocoa powder

Melt coconut oil and peanut butter in a microwave safe bowl. Add the stevia and cacao or cocoa. Stir until smooth. Pour on top of cheesecake and refrigerate to allow the ganache to set.

Serve on your finest china and savor the deliciousness!

Coconut Flour Buttery Nipple Cake (gluten & grain free)

Warning…this is NOT low carb, not by any means of the word. It is however delicious and shipped quite nicely all the way to Afghanistan without drying out (almost 2 weeks…)

1 c butter, softened
12 eggs
1.5 cups dark brown sugar
1 tsp salt
1 Tbsp vanilla
1 cup + 3 Tbsp coconut flour
1 tsp baking powder
1/4 cup butter schnapps
1/4 cup Bailey’s Irish cream

1.5-2 cups powdered sugar
1/4 cup butter schnapps
1/4 cup Bailey’s Irish cream

Beat butter and brown sugar until creamy. Add eggs, vanilla, liquors, salt and baking powder. Blend well. Add coconut flour in two additions, beating well in between.

Bake in 8×8 square, parchment lined dish at 350 degrees for 40-50 minutes or until a knife inserted in the middle comes out clean. While it’s baking, make the glaze…stir all the ingredients together.

Once the cake is done, poke numerous holes all over the top while it is still hot. I use my meat thermometer for this, as it makes nice big holes.  Pour glaze over and allow to finish cooling in the pan.

Eat, but not too much if you have to drive…the alcohol does not cook out. Don’t serve to small children- be warned, it’s boozy!

Microwave Sugar Free Blueberry Cake (Coconut Flour – gluten and grain free)

2 Tbsp coconut Oil
1 egg
1/4 + 1/8 cup almond/coconut milk
30 drops of liquid stevia (20 flavored cinnamon, 10 regular)
1/2 tsp baking powder
1/4 tsp xanthan gum
1 tsp vanilla
1/4 c (scant) coconut flour
1/3 c blueberries
1 tsp cinnamon

Using a microwave safe bowl – I use a 4 c. Pyrex glass measuring cup, melt the coconut oil for 30 seconds or so. Whisk the milk into the hot oil. Add the egg and whisk until all combined. Add liquid stevia, vanilla and cinnamon, whisk well. Add baking powder and xathan gum, sprinkling them over the top so that they don’t clump, whisk well. Add flour and stif to combine. Add blueberries (fresh or frozen) and stir.

Flatten out the top and microwave for 4-6 minutes. Until you know how long it will take in your microwave, start with 4 minutes and go in intervals of 30 seconds until you hit 5 minutes, then start checking every 15 seconds. It should be set on the top…

Let it COOL!!! When it’s hot it is kinda eggy…when it’s cool, its delcious!

Store in the fridge…great low carb, high fiber breakfast!

Chocolate Cake (the best so far!)

Based on this recipe: http://mariahealth.blogspot.com/2011/10/mocha-fudge-cake-and-converting-flours.html and modified only slightly! Can’t wait to try the version with almond flour…

1 1/2 c Kroger brown sugar sub
1/3 c coconut oil
6 eggs
3 oz unsweetened chocolate, melted
1 heaping T cocoa
3/4 cup sour cream
3/4 cups coconut flour
1 1/2 tsp baking soda
3/4 cup hot coffee
1 1/2 tsp vanilla or chocolate extract
1/2 tsp Celtic sea salt

Pre-heat oven to 350˚. Beat sweetener and butter in a bowl until combined. Beat in eggs, then chocolate, then sour cream. Sift the coconut/almond flour and baking soda in a bowl; add to chocolate mixture. Beat in coffee, vanilla and salt until combined. Coat a 9″ cake pan with coconut oil spray; pour in batter. Bake until a toothpick inserted in center comes out clean, 35 minutes. Makes 12 servings.